I saved my Grandma's recipes and now I'm going to share them (and some new ones) with you.
I learned to cook standing on a chair next to my Grandma's kitchen table
My love affair with food and cooking began in my grandma's kitchen and led to my career as a chef.
So if you have funny stories about cooking you'd like to share, please do. I'll share my stories with you and we'll take a walk down memory lane together. It'll be a blast!

DID YOU KNOW?..............................

Never re-tighten seals once out of the water bath. Doing so will break the seal you already have.

DID YOU KNOW?

When canning and using Fruit-Fresh, a cheaper alternative is to use Vit C tablets. 6000 mg to 1 gallon of water to soak your fruit in.

DID YOU KNOW

Place garlic cloves in the microwave for 15 seconds and the skins slip right off.

DID YOU KNOW?

Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

DID YOU KNOW?

The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.

DID YOU KNOW?

Letting raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

DID YOU KNOW?

Microwave garlic cloves for 15 seconds and the skins slip right off.

DID YOU KNOW?

* Cheese won't harden if you butter the exposed edges before storing. Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

DID YOU KNOW?

DID YOU KNOW?

The best potatoes for chowder and soup recipes are round red potatoes, round white potatoes and Yukon golds. But russets are the best for baking because of their low moisture content.

DID YOU KNOW?

that Storing potatoes in the fridge converts the potato starch to sugar. And exposure to sunlight turns them green and makes them bitter. Russet or Yukon gold potatoes will yield the fluffiest mashed potatoes.

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OLDER THAN DIRT!

'We ate at a place called 'at home,'' 'Grandma cooked every day and when Grandpa got home from work, we sat down together at the dining room table, and if I didn't like what she put on my plate I was allowed to sit there until I did like it.'

By this time, the kid was laughing so hard I was afraid he was going to suffer serious internal damage, so I didn't tell him the part about how I had to have permission to leave the table.

Saturday, December 27, 2008

New Year's Day, Fast and Easy Strudel

Here's a great finger food for the guys on New Year's day to munch on while watching the game.Some condiments can be added for dipping such as picante sauce or salsa, hot mustard, mayo, or even a thick white gravy.

2.To make filling, in a medium nonstick skillet, sauté sausage over moderate heat, breaking up with a spatula until cooked through and crumbled. Drain off fat. Add mushrooms and thyme and sauté over high heat until all liquid has evaporated and mushrooms begin to brown, about 5 minutes. Remove from heat and stir in mustard and sour cream.

3.Remove half package of rolls and place on a lightly floured board. Press together at perforations to seal the dough together.

4.Spoon half the filling down the center of pastry. Fold pastry over and roll up. Crimp ends.

5.Transfer to an ungreased baking sheet, seam side down. Repeat with remaining filling and rolls.

6.Bake for 14 to 18 minutes or until golden. Remove from oven and cool slightly.